Later On

A blog written for those whose interests more or less match mine.

Kale and Collards with Shallots, Garlic, Mushroom, and (shelled) Pistachio Nuts

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I just made this (and made it up), and it turned out quite tasty.

1.5 tablespoons Enzo Bold olive oil
1/2 tablespoon Enzo Crushed Fresno Chilies Olive Oil
2 bunches scallions, sliced
2 teaspooons kosher salt
1 tablespoon freshly ground black pepper
8-10 cloves garlic, minced
8-10 good size Crimini mushrooms, quartered

1 “preserved” lemon
1/4 cup white wine
1/4 cup Amontillado sherry
1 teaspoon Worcestershire sauce
2 tablespoons brown-rice vinegar (Eden’s)
1/3 cup shelled pistachios
1 bunch collards, stems minced, leaves chopped
1 bunch curly-leaf kale, stems minced, leaves chopped

shredded cheese

First, make “preserved” lemon: rinse off lemon, cut off ends, cut into slabs and then into dice. You can remove seeds if you want; I generally don’t bother. Put the lemon in small bowl and add 3/4 teaspoon salt and 1.5 teaspoons sugar. Mix, let sit 20 minutes.

Next, mince the garlic and let it sit while you prepare the rest of the vegetables: chopping the kale and collards. The garlic should sit at least 10 minutes before adding to the hot oil.

Heat oil in large (11″) sauté pan, then add scallions, salt, pepper, and the minced stems of the greens and sauté for a few minutes until they wilt. Add garlic and mushrooms and continue to sauté, stirring often, until the mushrooms release their liquid. This will take a few minutes.

Add remaining ingredients. You’ll have to add the greens a little at a time, allowing them to cook down before adding more. Once they are all in the pan, stir well, cover, and cook for 40 minutes, stirring occasionally. Check to make sure it doesn’t get dry; add more liquid as needed.

Serve in bowls with shredded cheese on top.

Written by LeisureGuy

9 August 2017 at 7:20 pm

Posted in Food, Low carb, Recipes

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